Biscoff Tiramisu with Speculaas Cookies
This is such a great tiramisu to serve during the holidays!
Servings: 12 people
Ingredients
- 250 ml heavy cream
- 500 grams mascarpone cheese
- 60 grams fine granulated sugar
- 400 grams speculaas cookies
- 400 ml chocolate milk
- 250 grams Biscoff spread speculoos or cookie butter
- Cocoa powder for dusting
Instructions
- In a bowl, beat the heavy cream, mascarpone and sugar for 3-5 minutes until smooth, creamy, and thick.
- Pour about ¾ cup (200 ml) of chocolate milk into a shallow dish. Dip about 10-12 speculaas cookies in the milk for a few seconds - don’t let them get too soggy, or they’ll fall apart.
- Arrange the cookies in a rectangular dish in a single layer to cover the bottom. Spread half of the mascarpone mixture over the top.
- Warm the cookie butter briefly in the microwave until spreadable (but not hot). Spread it evenly over the mascarpone layer.
- Repeat the layering with another 10-12 cookies and the remaining mascarpone mixture. For the best flavor, refrigerate the tiramisu overnight to set (You can also serve it immediately if you prefer).
- Before serving, dust with cocoa powder and decorate with extra cookies, one half cookie per slice works great. Slice into 10-12 servings and enjoy!
Tips
- You can also layer this tiramisu in small glasses or individual dishes.
- Decorate with speculoos cookies, speculaas chunks, or mini gingerbread cookies.
- Add some Biscoff spread to the mascarpone cream for a delicious taste.
How to store
This tiramisu keeps well in the fridge for up to 4 days.